Crock Pot Braised Sage Chicken With Stuffing Recipes

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SLOW COOKER CHICKEN WITH STUFFING



Slow Cooker Chicken with Stuffing image

Delicious and easy. Great to come home to a fully cooked meal that's ready to eat!

Provided by Beth Charnock

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 7h5m

Yield 4

Number Of Ingredients 5

4 skinless, boneless chicken breasts
1 cup chicken broth
1 (10.75 ounce) can cream of chicken soup
1 (6 ounce) box stuffing mix
½ cup water

Steps:

  • Place chicken into bottom of a slow cooker. Pour broth over chicken. Mix soup, stuffing, and water in a bowl; spoon on top of chicken.
  • Cook on Low for 7 hours.

Nutrition Facts : Calories 355.7 calories, Carbohydrate 38.1 g, Cholesterol 68.6 mg, Fat 8.4 g, Fiber 1.4 g, Protein 29.6 g, SaturatedFat 2.3 g, Sodium 1465.8 mg, Sugar 4.2 g

CROCK POT CHICKEN AND STUFFING



Crock Pot Chicken and Stuffing image

This dish is so easy and everyone that has tried it has absolutely loved it. Just throw it in the crock pot and it will be done in time for dinner.

Provided by Lubie

Categories     One Dish Meal

Time 4h15m

Yield 4-6 serving(s)

Number Of Ingredients 4

4 chicken breasts
1 (6 ounce) package Stove Top stuffing mix (amount can vary depending on how dry or wet you like it)
1/2 cup sour cream
1 (10 1/2 ounce) can soup (cream of chicken, cream of mushroom, or cream of celery.)

Steps:

  • Place chicken breasts in the bottom of crock pot.
  • Pour dry stuffing mix over chicken.
  • Mix sour cream and soup and pour over chicken and stuffing.
  • Cook on low for 4 hours.
  • Fluff all ingredients and serve.

CROCK POT BRAISED CHICKEN WITH VEGETABLES



Crock Pot Braised Chicken With Vegetables image

You can increase the chicken amount and all other ingredients slightly. If you do not want to use wine you can use 1/4 cup more chicken broth (1/2 cup broth). For a browned skin the chicken pieces must sit on top of the veggies. Adjust the garlic, thyme, salt and pepper to taste

Provided by Kittencalrecipezazz

Categories     One Dish Meal

Time 8h20m

Yield 3-4 serving(s)

Number Of Ingredients 14

2 medium onions, sliced
2 tablespoons melted butter (can use less)
4 russet potatoes (cut into about 1/3-inch sliced)
2 1/2 cups carrots, peeled and chopped into about 1-1/2-inch pieces (or use baby carrots)
1 cup frozen peas
2 teaspoons seasoning salt, divided (or to taste, or use white salt)
black pepper
1/4 cup chicken broth
1/4 cup white wine
1 tablespoon minced fresh garlic (or to taste)
1 teaspoon dried thyme (or to taste)
1 1/2 teaspoons paprika
3 chicken thighs (skin and bone-on)
3 chicken legs (skin on)

Steps:

  • Brush the inside of a 6-quart crock pot with melted butter.
  • Place the onion slices in the bottom of the crock pot/slow cooker.
  • Top with potato slices, carrots and peas.
  • In a bowl combine the broth, wine, garlic, 1 teaspoon seasoned or white salt, black pepper and thyme; pour the mixture over the vegetables.
  • In a small bowl mix together 1-1/2 teaspoons paprika, 1-2 teaspoons seasoned salt (or to taste) and black pepper to taste; rub on top of the skin on the chicken.
  • Arrange the chicken pieces on top of the vegetables.
  • Cover and cook on LOW setting for about 7-8 hours, or until the chicken is tender.

Nutrition Facts : Calories 933, Fat 43.3, SaturatedFat 14.8, Cholesterol 237.9, Sodium 477.5, Carbohydrate 75.3, Fiber 13.1, Sugar 13, Protein 57.3

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